This Instant Pot Shredded Chicken makes it simple and easy to cook flavorful and time-saving dishes, made with chicken breasts and a handful of seasonings.
Since you can use shredded chicken in so many ways, this is one of the most versatile things you can make in your Instant Pot and it only takes 8 minutes to cook. You can even cook it from frozen if you need to.
Why You’ll Love It
- Time Efficiency: Make shredded chicken in a fraction of the time it would take using traditional cooking methods, thanks to the Instant Pot’s rapid pressure cooking.
- Meal Prepping: Cook enough shredded chicken for the week in one large batch, simplifying your meal preparation which allows you to create a diverse range of meals with minimal effort.
- Tender Chicken: The Instant Pot’s pressure cooking method guarantees tender and juicy shredded chicken, eliminating the risk of dryness often associated with other cooking methods.
» You might also like Instant Pot Shredded Buffalo Chicken and Instant Pot Chicken Fajitas.
Ingredients You’ll Need
- Chicken Breasts – I use boneless, skinless chicken breasts for shredding. Thigh can be shredded to but is less traditional.
- Seasonings – Salt, black pepper, garlic powder
- Chicken Broth – Choose a low-sodium option for better control over the dish’s overall saltiness. Store-bought or homemade broth both work well. You can also use water if you want to keep the flavor profile neutral.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Helpful Tips
- Experiment with different spice blends or add a splash of citrus juice for a personalized touch to the shredded chicken. Fresh or dried herbs such as thyme, rosemary, and oregano can be great tools to enhance the chicken’s flavor profile while still keeping this recipe relatively simple.
- Allow the Instant Pot to release pressure naturally for about 5 minutes after cooking to ensure the chicken remains tender and juicy.
- Use two forks for traditional shredding or a hand mixer for a quicker, more efficient shredding process.
- If cooking your chicken from frozen, cook for 10 minutes if the pieces are not stuck together and 12 minutes if they are stuck together.
Instant Pot Shredded Chicken
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 pounds (907 g) boneless skinless chicken breasts
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) black pepper
- 1/2 teaspoon (2 g) garlic powder
- 1 cup (237 ml) chicken broth
Instructions
- Place the chicken breasts inside the Instant Pot. Season with salt, pepper and garlic powder. Pour the broth over the chicken.
- Close and lock the lid. Set the pressure release valve to the sealing position.
- Cook on high pressure for 8 minutes. Allow for a 5-minute natural pressure release, then release any remaining pressure.
- Carefully open and remove the lid. Check the internal temperature of the chicken to ensure it’s reached 165°F(75°C) or higher. If not, seal and cook for an additional 2 minutes.
- Transfer the chicken to a cutting board. Using two forks, shred the chicken.
- Use right away or return the chicken to the pot with the juices until ready to use.
- To reserve the broth for another use, strain it into a container and store it in the refrigerator or freezer.
Notes
- Experiment with different spice blends or add a splash of citrus juice for a personalized touch to the shredded chicken. Fresh or dried herbs such as thyme, rosemary, and oregano can be great tools to enhance the chicken’s flavor profile while still keeping this recipe relatively simple.
- Allow the Instant Pot to release pressure naturally for about 5 minutes after cooking to ensure the chicken remains tender and juicy.
- Use two forks for traditional shredding or a hand mixer for a quicker, more efficient shredding process.
- If cooking your chicken from frozen, cook for 10 minutes if the pieces are not stuck together and 12 minutes if they are stuck together.
Nutrition
How to Store & Reheat
Storing
Place shredded chicken in an airtight container or sealable plastic bag before storing it in the refrigerator. Shredded chicken typically stays fresh for 3-4 days in the refrigerator. For longer storage, you can freeze shredded chicken. Use freezer-safe bags or containers, and remove as much air as possible to prevent freezer burn.
Reheating
Stovetop: For larger quantities, reheat in a pan on the stovetop over medium heat. Add a splash of broth or water to prevent drying.
Oven: Use an oven-safe dish, cover with foil, and reheat in the oven at a low temperature (325°F(165°C)) until warmed through.
To prevent the chicken from becoming dry, avoid overcooking during the reheating process. Check the temperature regularly. Add a small amount of broth or water while reheating to maintain moisture and prevent the chicken from drying out.
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.